It was another banner week in the food scrap department. We have had a steady flow of bananas over the past few weeks and I am seriously running out of ideas on how to use them up.
Help!
Here is what we decided to keep for ourselves this week –
- 10 + pounds bananas
- 1 head of cauliflower {cauliflower hummus is awesome!}
- 7 apples
- 1 head iceberg lettuce 1 head romaine lettuce
- 1/2 personal watermelon
- 4 1/2 cantaloupes
No to shabby for free. Being able to pick up these free chicken scraps over the past year has really helped reduce our feed bill for the chickens. It’s pretty crazy when you think about it. Oh how I wish more stores would allow people to pick up their castoffs.
~Mavis
Would you like to see what else we have brought home over the past 8 months?
Head on over HERE to read all the past stories and to see all the pictures.
You can read more on the topic of food waste in Jonathan Bloom’s book American Wasteland: How America Throws Away Nearly Half of Its Food {and What We Can Do About It}.
Angie says
Have you frozen any of them? If you peel them and then put them in ziploc baggies you can use them later for banana bread, smoothies, etc….
diane canterbury says
So many bananas would have me making banana chips in the dehydrater. Such a good snack that can last for quite awhile. The chips might be good in Christmas gift baskets too.
Lisa says
I agree and they taste so much better than the ones you buy in the store.
michelle guilmet-buck says
You can just throw the bananas in the freezer (as is, in a plastic bag or, peel, slice & freezer on a tray & put in bags later) to use later for bread, muffins, banana chocolate chip cake with buttercream frosting… or smoothies. 🙂
Banana Chocolate Chip Cake
* 1 cup white sugar
* 1/2 cup butter
* 2 eggs
* 4 ripe bananas, mashed
* 2 cups all-purpose flour
* 1 teaspoon baking soda
* 1/2 tsp baking powder
* 1/2 teaspoon salt
* 1 teaspoon vanilla extract
* 1 cup chocolate chips
DIRECTIONS
1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour one 9 x 13 inch pan.
2. Cream together the butter or margarine and the sugar.
3. Add eggs, bananas, flour, soda, salt, and vanilla. Mix thoroughly and fold in chocolate chips.
4. Pour batter into the prepared pan.
5. Bake at 375 degrees F (190 degrees C) for 35-40 minutes. Cool and frost cake.
Vanilla Butter Cream Frosting
* 3 tablespoons butter, softened
* 2 cups powdered sugar
* 2 tablespoons milk
* 3/4 teaspoon vanilla extract
1. In a bowl beat butter or margarine until fluffy. Gradually add the sugar, beating well.
2. Slowly beat in the milk & vanilla.
3. Beat until fluffy & smooth
Melanie says
I would say dehydrate them. Its a quick and healthy snack.
Brianschef says
Banana Butter #1
3 c. (1 to 1-1/2#) prepared fruit
6 1/2 c. (3-3/4#) sugar
1 bottle Certo
Juice of 1 lemon
1/4 t. butter
To prepare fruit, crush about 10 fully ripe bananas to a pulp. Squeeze and strain juice from 1 medium lemon. Measure sugar, prepared pulp, lemon juice and butter into large kettle. Mix well and bring to a full rolling boil over hottest fire. Stir constantly before and while boiling. Boil hard 1 minute. Remove from fire and stir in Certo. Pour quickly into jars. Store in refrigerator.
Makes about 10 glasses (6 oz. each).
Banana Butter #2
3-1/2# ripe bananas
3 c. sugar
1/2 c. lemon juice
1/2 c. finely chopped red maraschino cherries
1 t. butter or margarine
Thoroughly mash bananas. Measure 4 cups into 4- to 6-quart kettle. Add sugar, lemon juice, cherries, and butter. Mix well. Bring to a hard boil, stirring constantly. Reduce heat. Simmer gently, uncovered, 20 minutes, stirring often. Pour into hot jars, adjust lids. Store in refrigerator. Yield: 6 (1/2 pints).
Banana Butter #3
4 large bananas (about 2-1/2 to 3 cups mashed)
2 T. lemon juice
1 1/2 c. sugar
1/2 t. cinnamon
1/8 t. cloves
Peel bananas, cut into chunks and sprinkle with lemon juice. Mash in blender or electric mixer. Combine with sugar and spices in large saucepan. Bring to boil; simmer, stirring constantly for 15 minutes. Cool. Serve on toast, biscuits or English muffins. Store in covered container in refrigerator. It will keep several weeks. Makes about 2-1/2 cups.
Banana Cobbler
1 c. flour
1 c. sugar
1 c. milk
1 stick melted butter or marg.(or 1/2 c.tub margarine)
1 tbs. baking powder
3 medium sliced bananas
Pour melted butter into an 8 inch baking dish.
Mix all ingredients except bananas in a bowl.
Pour mixture over melted butter or marg.
Slice bananas and drop into batter.
Bake 45 min. at 350 degrees until top is brown.
Sprinkle with cinnamon and sugar (if desired).
Hope these help. 🙂
Demarie says
Can any of these recipes be hot water bathed to keep longer?
Brianschef says
Yes, that is how I do it. 🙂
Beth says
I don’t have any extra ideas for bananas but I wanted to tell you that at my house we are now having what I call “mandatory smoothies” with some of our meals! We had them last night with your bacon broccoli quiche which was delicious. I know your family has lots of smoothies too- you have endless ingredients for your smoothies I bet!
Lucky L says
Another dehydrate vote. I dip them in lemon or lime juice. You could also shake some cinnamon on them or roll them in sesame seeds or coconut before drying.
alyssa says
I freeze them all the time when I get them dirt cheap, just peel and slice into manageable pieces and put them in a ziploc bag. When I score free yogurts, I then throw in a few banana slices (frozen) along with whatever frozen or fresh fruits I have on hand in a blender and make smoothies. You can thin it with OJ or any juice you have if its too thick. Works like charm all the time. Also frozen bananas are great for all those baked goodies like banana bread, muffins, cupcakes 🙂 yum O
alyssa says
Oh did I tell you that I also freeze those free yogurts? Great for smoothies all year round. Nice way to use up those free goodies.
Linda M says
Trade them with your friends for MILK! Sounds like a good trade to me.
Vanessa says
Black -Bottom Banana Bars recipe here:
http://www.tasteofhome.com/recipes/Black-Bottom-Banana-Bars
I’ve made them lots of times.
Mavis says
I am totally going to make those. Thanks!
MaryW says
I’ve made these too, they are totally delicious. You should also check out the blog Use Real Butter, she has an Ice Cream that uses bananas that sounds totally delish.
http://userealbutter.com/2010/08/12/single-ingredient-ice-cream-recipe/
Susie says
What’s a “personal” watermelon??? Just really small?
Mavis says
Yes.
Vicki S says
freeze them or do you have a dehydrator? If you do, slice them into slices, place them in a pineapple juice, drain a little and place on the dehydrator trays, and dry. Then when dry, place in freezer bags and in the freezer. When you want them, take what you need out and let defrost and enjoy.
Bronwyn says
I know you’re probably not short of eggs (ever!) but if you have friends with egg allergies or you don’t happen to have an egg on hand you can substitute a mashed banana in your baking. Great for pancakes and muffins.